I don't have much of a sweet tooth, especially when it comes to breakfast. A typical morning for me starts with a smoothie, or sometimes a veggie bowl or salad for breakfast (I know, maybe the second one is a little strange). In the cooler months I will sometimes bake some sort of muffin or loaf to start the day, and it is always a huge treat to have something like that to go with my coffee.

One of my favourite gluten free cafe's in our neighbourhood makes a carrot and apple loaf - I get it every time I go there. This month I sought out to replicate that - and I thought I would share my recipe! It was adapted from this one here.

1 cup grated apples (use a towel to squeeze the juice out into a bowl so the apples aren't juicy- also you should definitely drink that apple juice, so yummy!)

1 cup unsweetened almond milk

2 teaspoons vanilla extract

1/3 cup gluten free granola or gluten free oats

Instructions

Preheat oven to 375°F. Grease a loaf pan.

In a small bowl, add the flaxseed meal and water. Stir to combine. Set aside.

In a large bowl, whisk together the flour, 1 cup oats, baking powder, salt, cinnamon, nutmeg, and ginger.

Place the coconut oil in a saucepan over low heat until just melted. Stir in the carrots, almond milk, and vanilla extract. Add the flaxseed mix; stir to combine.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon just until combined.

Pour batter into the loaf pan.

For the topping: Mix granola (or oats) with some coconut oil and a bit of brown sugar and add to the top of the batter.

Bake the loaf until the tops bounce back when lightly poked and a toothpick inserted into the center comes out clean, about 20 minutes. Let the loaf cool in the pan for 5 minutes, then carefully remove them from pan and transfer to a wire rack to cool completely.